How To Make: Pozole

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than pork.

hominy

🥗Healthier: quinoa

💰Cheaper: cornmeal

Quinoa provides protein while cornmeal is a budget-friendly alternative.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: canned tomatoes

Bell peppers offer a milder flavor, while canned tomatoes can be more economical.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole adds flavor, while sour cream is a cost-effective option.

Measure out 1/2 bag of corn and 5 grams of cow to the weight of the corn.

Mix the cow with a bit of water to evenly distribute and add to the pot of corn.

Add more water to cover the corn by 2 to 3 inches and bring to a boil.

Turn down to a simmer, skim off any debris, and cook for 45 minutes to 1.5 hours until you can easily bite through a kernel.

Leave it covered on the stove top to soak overnight.

The next day, strain off the cooking liquid (called neote) and rinse the corn, removing the gummy outer skin.

Prepare the corn by rubbing it between your hands and optionally remove the tips of the kernels with your thumbnail.

Simmer the cleaned corn in chicken stock for about 4 hours or until the corn is tender and the kernels puff up.

While the corn is simmering, make an adobo with chiles, garlic, onion, and spices like oregano, frying the mixture until it thickens for about 4 to 5 minutes.

Add the adobo along with the meat to the broth and simmer for another 20 minutes to combine the flavors.

Season to taste and serve with toppings like sliced cabbage or lettuce, diced onion, radishes, lime, and tostadas.

Cooking Techniques

Equipment Needed

Spice Level: